In general, peppers are consumed in two main forms, as food (fresh, dried or processed) or as active ingredients (in industrial and medical products). Capsicum annuum is the most prevalent Capsicum species cultivated for the fresh vegetable market, although other Capsicum species, like C. chinense and C. frutescens , are also widely grown in various regions (Andrews 1995a). C. pubescens and C. baccatum have a minor market in Latin American regions. Pepper consumption is closely associated with culture and diet. The cuisines of Thailand, India, Korea, Mexico and several other countries, where peppers are major ingredients, are globally famous for their characteristic spiciness. People in different countries or different regions of a country can have different demands for pepper fruit types, colors, shapes, maturity, taste and pungency . Among all the plant’s parts, pepper fruits have the most economic value as a vegetable and an ingredient. The leaves of pepper plants are also consumed as a leafy vegetable in some cultures.